What to do
Par-boil the broccoli and green beans for about 10 minutes until they start to soften. Drain and set aside.
Cook the pasta in a large pan as per the packet’s instructions. Three minutes before the end of cooking time, chuck in the broccoli, green beans, peas and chickpeas.
Scoop out a ladle-full of the cooking water and put into a mug or dish, then drain the contents of the pan into a colander.
Tip everything back into the pan and stir in the mascarpone or soft cheese, lemon juice, grated cheese and ladle-full of cooking water.
Season with black pepper and stir well.
Heat through….and Bob’s your uncle!!!

Top Tip
Delicious on its own, or serve for two with an accompaniment of crusty bread or side salad.

Pour the vegetable stock into a large saucepan and bring to the boil. Reduce heat and add spinach, broccoli, onion, garlic, cayenne pepper, salt and pepper. Stir in the beans and cook for about 10 minutes, stirring regularly.

Add the tomatoes and cook for a further 15 minutes or until the veggies are all tender.

Stir in a couple of teaspoons of pesto sauce and mix well.

Add the pasta to the saucepan and mix everything together, or serve the veggies on top of the cooked pasta.

If the mood so takes you, add some grated, crumbled or cubed Feta cheese…just for the sheer heck of it!

Tip:

I used Rigatoni when I made this, but I think it would probably work even better with smaller pasta pieces like Penne, Fusilli or those funky little bow-shaped ones.